Description
Iru is a fermented locust bean condiment produced by aerobic fermentation at ambient temperatures, yielding peptides, volatile amines, and sulfur compounds that give it a pungent aroma.
Technical
During fermentation, Bacillus spp. proteases hydrolyze storage proteins into peptides and amino acids, lowering the pH from ~6.5 to 4.5–5.0. Lactic acid bacteria and yeasts decarboxylate amino acids to produce volatile amines such as cadaverine and putrescine, while sulfur compounds arise from cysteine degradation. The resulting flavor profile is a complex mixture of peptides, amines, and sulfur volatiles that define the characteristic pungency of iru.
Science
Primary Reaction
Proteolytic hydrolysis of storage proteins and amino acid decarboxylation
Sensory Profile
Aroma ()
pungentearthynuttysulfurousamino-acid richfermentedcomplex